Pre-heat the oven to 400. Either spray a 12 well muffin pan with cooking spray or line each well with paper liners. Whisk the flour, sugar, baking powder, cardamom, cinnamon, salt and nutmeg together in a large mixing bowl to aerate them. In another bowl whisk the butter, milk, canola, rosewater and eggs together until smooth. Pour the wet ingredients into the dry ingredients and whisk it all together just until a batter forms. Switch to a spatula and fold in the hazelnuts and coconut.

Use a heaping 1/4 cup to evenly distribute the batter among the 12 wells in the prepared muffin pan. Get the pan into the oven for them to bake for about 15 minutes. A toothpick inserted in the center should come out cleanly. Take them out and let them cool in the pan for a few minutes.

Remove them from the pan and let them cool more on a cooling rack. Then serve immediately! These will also keep in an airtight container for a day or two!